Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
Ingredients
Makes 12 muffins
400g rhubarb
5cm ginger
100g sugar
175g spelt Flour
25g wheatgerm and bran
1.5 teaspoon baking powder
1 teaspoon bicarb of soda
75g soft light brown sugar
3 tablespoons yoghurt
75g butter
2 eggs
Method
Heat oven to 200°C
Place 3-4cm chunks of rhubarb in deep baking tray with thinly sliced ginger and sugar. Bake for 30mins. Separate rhubarb from syrup and set each aside to cool.
Weigh out flour, wheatgerm, bicarb, baking powder and sugar and mix in a bowl.
Melt butter and allow to cool.
Mix eggs, yoghurt, cooled rhubarb pieces. Add cooled butter.
Combine the wet and dry ingredients gently.
Share into 12 muffin tins.
Bake for 20-15 minutes.
When ready remove from oven and drizzle some syrup over the buns for extra tang and heat.
Allow to cool.
Added by: Sam F
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